{"id":191115,"date":"2026-08-25T11:51:10","date_gmt":"2026-08-25T11:51:10","guid":{"rendered":"https:\/\/www.europesays.com\/cz\/191115\/"},"modified":"2026-08-25T11:51:10","modified_gmt":"2026-08-25T11:51:10","slug":"restaurace-oda-ozivuje-hit-90-let-kure-s-broskvi-jen-hlavni-ingredience-chybi","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/cz\/191115\/","title":{"rendered":"Restaurace \u00d3da o\u017eivuje hit 90.\u00a0let ku\u0159e s\u00a0broskv\u00ed. Jen hlavn\u00ed ingredience chyb\u00ed"},"content":{"rendered":"

Broskev bez ku\u0159ete, Ryb-\u00edz nebo Nejhor\u0161\u00ed koktejl na sv\u011bt\u011b. Takov\u00e9 neot\u0159el\u00e9 n\u00e1zvy najdete v\u00a0menu st\u00e1le je\u0161t\u011b pom\u011brn\u011b nov\u00e9 pra\u017esk\u00e9 restaurace \u00d3da. M\u00edst\u011b, kde se vysok\u00e1 gastronomie nebere tolik v\u00e1\u017en\u011b, a\u00a0p\u0159esto zde host\u00e9 za\u017eij\u00ed nezapomenuteln\u00fd gurm\u00e1nsk\u00fd z\u00e1\u017eitek.<\/p>\n

Podnik, na kter\u00fd v\u00a0ulici Chrudimsk\u00e1 na pra\u017esk\u00fdch Vinohradech upozor\u0148uje jen mal\u00e1 vlaje\u010dka a\u00a0\u017e\u00e1rovka na fas\u00e1d\u011b, jde st\u011b\u017e\u00ed popsat p\u00e1r slovy. Sami majitel\u00e9 a\u00a0\u0161\u00e9fkucha\u0159i v\u00a0jednom – man\u017eel\u00e9 Ond\u0159ej Pavlovsk\u00fd a\u00a0Tereza \u017di\u017ekov\u00e1 – se zdr\u00e1haj\u00ed mu d\u00e1t pouze jednu n\u00e1lepku. <\/p>\n

Foto: Restaurace \u00d3da<\/p>\n

T\u00fdm \u00d3dy p\u0159ed restaurac\u00ed. <\/p>\n

\u201eKoncept \u00d3dy je postaven\u00fd na tom, \u017ee je to restaurace, kam bychom my sami nejrad\u011bji za\u0161li,\u201c vysv\u011btluje Pavlovsk\u00fd, kter\u00fd m\u00e1 spole\u010dn\u011b se svou man\u017eelkou na kont\u011b bohat\u00e9 zku\u0161enosti z\u00a0n\u011bkolika michelinsk\u00fdch restaurac\u00ed. Ze zahrani\u010d\u00ed jsou to nap\u0159\u00edklad slovinsk\u00e1 Hi\u0161a Franko, MAZ v\u00a0Tokiu nebo \u0161v\u00e9dsk\u00e1 restaurace \u00c4ng. <\/p>\n

P\u0159i sv\u00fdch cest\u00e1ch ochutn\u00e1vali i\u00a0jinde a\u00a0obl\u00edbili si zejm\u00e9na snack bary, kde se jejich objedn\u00e1vka skl\u00e1dala z\u00a0mal\u00fdch p\u0159edkrmov\u00fdch j\u00eddel a\u00a0koktejl\u016f. Pr\u00e1v\u011b tento zp\u016fsob stolov\u00e1n\u00ed si p\u0159enesli\u00a0do \u00d3dy. <\/p>\n

<\/a><\/p>\n

Host tu nemus\u00ed absolvovat n\u011bkolikachodovou degustaci od za\u010d\u00e1tku do konce. M\u016f\u017ee sem p\u0159ij\u00edt ve\u010der po pr\u00e1ci a\u00a0objednat si p\u00e1r men\u0161\u00edch tal\u00ed\u0159\u016f, k\u00a0nim n\u00e1padit\u00e9 drinky, vznikaj\u00edc\u00ed pod taktovkou Jardy Novotn\u00e9ho, nebo v\u00edno z\u00a0v\u00fdb\u011bru sommeli\u00e9ra Karla Hike\u0161e. Stejn\u011b tak ale m\u016f\u017ee zvolit \u201eVelkou hostinu\u201c a\u00a0nechat se m\u00edstn\u00ed kuchyn\u00ed prov\u00e9st od za\u010d\u00e1tku do konce.<\/p>\n

Z\u00e1\u017eitek v\u00a0re\u017eii hosta<\/p>\n

\u201eChceme, aby se tady host c\u00edtil uvoln\u011bn\u011b a\u00a0u\u017eil si ve\u010der. Jak to vezme, nech\u00e1v\u00e1me \u010dist\u011b na n\u011bm,\u201c dopl\u0148uje \u017di\u017ekov\u00e1. K\u00a0pohodov\u00e9 atmosf\u00e9\u0159e tady pom\u00e1h\u00e1 i\u00a0hravost a\u00a0nenucenost, kter\u00e1 prostupuje snad v\u0161\u00edm – tal\u00ed\u0159i s\u00a0roztomil\u00fdmi ilustracemi od a.m. atelier, hudebn\u00edm podkresem na toalet\u00e1ch, kde vyhr\u00e1vaj\u00ed \u010desk\u00e9 hitovky od skupin Lunetic nebo Holki, a\u00a0p\u0159edev\u0161\u00edm samotn\u00fdm j\u00eddlem.<\/p>\n

P\u0159\u00edkladem m\u016f\u017ee b\u00fdt\u00a0zm\u00edn\u011bn\u00e1 variace na kucha\u0159i nen\u00e1vid\u011bn\u00e9 ku\u0159e s\u00a0broskv\u00ed, kter\u00e1 v\u00a0\u00d3d\u011b zahrnuje broskve va\u0159en\u00e9 v\u00a0ku\u0159ec\u00edm v\u00fdvaru s\u00a0espumou z\u00a0bla\u0165\u00e1ck\u00e9ho zlata, om\u00e1\u010dkou z\u00a0redukovan\u00e9ho ku\u0159ec\u00edho v\u00fdvaru a\u00a0drobenky z\u00a0ku\u0159ec\u00ed k\u016f\u017ee. N\u00e1pad na n\u011bj p\u0159i\u0161el ale tak trochu oklikou z\u00a0jin\u00e9ho pokrmu ze zimn\u00edho menu, kter\u00fd se jmenoval Ku\u0159ec\u00ed jablko.<\/p>\n

Foto: Restaurace \u00d3da<\/p>\n

\u201eMoje m\u00e1ma v\u017edy pekla ku\u0159e na jablk\u00e1ch a\u00a0pro m\u011b bylo to jablko nas\u00e1kl\u00e9 ku\u0159ec\u00edm tukem vlastn\u011b nejlep\u0161\u00ed \u010d\u00e1st\u00ed toho j\u00eddla,\u201c vysv\u011btluje Ond\u0159ej, kter\u00fd se sv\u016fj obl\u00edben\u00fd pokrm z\u00a0d\u011btstv\u00ed rozhodl povzn\u00e9st na dal\u0161\u00ed \u00farove\u0148. A\u00a0za\u010dal u\u00a0toho upravit jablka tak, aby p\u0159i va\u0159en\u00ed dr\u017eela tvar a\u00a0z\u00e1rove\u0148 do sebe nat\u00e1hla chu\u0165 v\u00fdvaru.<\/p>\n

<\/a><\/p>\n

K tomu mu pomohla technika zvan\u00e1 nixtamalizace. Ovoce (nebo zelenina) se p\u0159i n\u00ed nejprve nalo\u017e\u00ed do v\u00e1penat\u00e9ho roztoku, kter\u00fd ji zpevn\u00ed. D\u00edky tomu se p\u0159i dal\u0161\u00edm va\u0159en\u00ed nerozpadne, ale m\u016f\u017ee nas\u00e1t chu\u0165 tekutiny, ve kter\u00e9 se p\u0159ipravuje – nap\u0159\u00edklad pr\u00e1v\u011b v\u00fdvaru. <\/p>\n

\u201eNo, a\u00a0kdy\u017e \u010dlov\u011bk takovou techniku zn\u00e1, p\u0159em\u00fd\u0161l\u00ed d\u00e1l, jak s\u00a0n\u00ed pracovat. Tak jsme si jednoho dne \u0159ekli: Je\u017ei\u0161, v\u017edy\u0165 to je \u00fapln\u011b super n\u00e1pad prolnout do toho ku\u0159e s\u00a0broskv\u00ed,\u201c dopl\u0148uje Tereza. <\/p>\n

Za\u010d\u00e1tky na ekonomce <\/p>\n

Ne\u017e ale Ond\u0159ej s\u00a0Terezou za\u010dali va\u0159it podle vlastn\u00edch p\u0159edstav ve sv\u00e9 kuchyni, museli si k\u00a0n\u00ed ka\u017ed\u00fd naj\u00edt svou cestu, kter\u00e1 nebyla p\u0159\u00edmo\u010dar\u00e1. Oba \u0161\u00e9fkucha\u0159e spojuje za\u010d\u00e1tek studi\u00ed na Vysok\u00e9 \u0161kole ekonomick\u00e9 (V\u0160E) i\u00a0rozhodnut\u00ed jej nedokon\u010dit a\u00a0odej\u00edt na \u0161kolu v\u00a0gastro oboru do zahrani\u010d\u00ed. <\/p>\n

Ond\u0159ej si p\u0159\u00edmo nevybavuje impuls, kter\u00fd ho dovedl kompletn\u011b zm\u011bnit kari\u00e9rn\u00ed dr\u00e1hu a\u00a0st\u00e1t se kucha\u0159em. Jist\u00e9 ale je, \u017ee do n\u00ed pot\u00e9 sko\u010dil po hlav\u011b n\u00e1stupem do lond\u00fdnsk\u00e9 pobo\u010dky zn\u00e1m\u00e9 kulin\u00e1\u0159sk\u00e9 \u0161koly Le Cordon Bleu. <\/p>\n

Foto: Radek Vebr, Seznam Zpr\u00e1vy<\/p>\n

Ond\u0159ej Pavlovsk\u00fd<\/p>\n

\u201eProto\u017ee mi u\u017e tehdy bylo 25\u00a0let, tak to pro m\u011b byla takov\u00e1 zkratka, jak se dostat do nejvy\u0161\u0161\u00ed gastronomie bez toho, abych musel za\u010d\u00ednat ve \u0161pelu\u0148k\u00e1ch,\u201c \u0159\u00edk\u00e1 bez p\u0159\u00edkras. P\u0159i studiu za\u010dal rovnou pracovat v\u00a0michelinsk\u00e9 restauraci The Square.<\/p>\n

A i\u00a0kdy\u017e studium na Le Cordon Bleu m\u016f\u017ee otev\u0159\u00edt dve\u0159e do kuchyn\u00ed michelinsk\u00fdch restaurac\u00ed, neb\u00fdv\u00e1 jeho zm\u00ednka v\u00a0\u017eivotopise \u017e\u00e1dnou velkou v\u00fdhodou. <\/p>\n

\u201eKoukaj\u00ed se na to trochu s\u00a0despektem a\u00a0d\u011blaj\u00ed si z\u00a0toho legraci. J\u00e1 bych d\u011blal asi to sam\u00e9. V\u00fduka je tam kvalitn\u00ed a\u00a0z\u00e1bavn\u00e1, ale pokud budu mluvit za sebe, tak je nen\u00e1ro\u010dn\u00e1. Nen\u00ed v\u00fdjimkou, \u017ee tu man\u017eel zaplat\u00ed studium sv\u00e9 \u017een\u011b, aby se nau\u010dila va\u0159it,\u201c \u0159\u00edk\u00e1 s\u00a0t\u00edm, \u017ee sko\u010dit z\u00e1rove\u0148 i\u00a0do praxe bylo pro n\u011bj nutnost\u00ed.<\/p>\n

Potkali se ve Fieldu<\/p>\n

Terezu pr\u00e1ce v\u00a0gastronomii l\u00e1kala mnohem d\u0159\u00edve ne\u017e Ond\u0159eje. Ale tak\u00e9 k\u00a0n\u00ed nedo\u0161la bezprost\u0159edn\u011b, \u010d\u00e1ste\u010dn\u011b i\u00a0kv\u016fli rodi\u010d\u016fm, kte\u0159\u00ed si p\u0159\u00e1li, aby m\u011bla vysoko\u0161kolsk\u00e9 vzd\u011bl\u00e1n\u00ed. Kdy\u017e se tedy po odchodu z\u00a0V\u0160E poohl\u00ed\u017eela po pr\u00e1ci v\u00a0zahrani\u010dn\u00edch kuchyn\u00edch, doporu\u010dili j\u00ed, aby rad\u011bji nejprve vystudovala hotelovou \u0161kolu ve \u0161v\u00fdcarsk\u00e9m Lucernu.<\/p>\n

\u201eTam bylo studium t\u0159\u00edlet\u00e9, kde se v\u017edy st\u0159\u00eddal p\u016flrok studia s\u00a0p\u016flrokem praxe. Odjela jsem tam s\u00a0c\u00edlem st\u00e1t se kucha\u0159kou, ale hned prvn\u00ed rok m\u011b to dost odradilo, proto\u017ee jsem na prvn\u00ed st\u00e1\u017ei jen sma\u017eila hranolky. Tak jsem p\u0159e\u0161la na management, kter\u00fd jsem dostudovala,\u201c popisuje.<\/p>\n

A\u017e kdy\u017e se vr\u00e1tila dom\u016f a\u00a0za\u010dala znovu va\u0159it pro rodinu a\u00a0p\u0159\u00e1tele, zjistila, \u017ee j\u00ed pr\u00e1ce v\u00a0kuchyni chyb\u00ed. Rozhodla se tak do sv\u00e9ho snu j\u00edt kone\u010dn\u011b naplno a\u00a0nastoupila do kuchyn\u011b v\u00a0pra\u017esk\u00e9 michelinsk\u00e9 restauraci Field. \u201eTam jsem m\u011bla jistotu, \u017ee budu pracovat s\u00a0lidmi, kte\u0159\u00ed budou stejn\u011b motivovan\u00ed jako j\u00e1,\u201c \u0159\u00edk\u00e1 Tereza, kter\u00e1 se pr\u00e1v\u011b tady potkala se sv\u00fdm budouc\u00edm man\u017eelem\u00a0Ond\u0159ejem. <\/p>\n

Foto: Radek Vebr, Seznam Zpr\u00e1vy<\/p>\n

Tereza \u017di\u017ekov\u00e1<\/p>\n

Z Fieldu pak spole\u010dn\u011b i\u00a0samostatn\u011b vyj\u00ed\u017ed\u011bli na zahrani\u010dn\u00ed st\u00e1\u017ee a\u00a0jejich spole\u010dn\u00fd sen o\u00a0vlastn\u00ed restauraci postupn\u011b z\u00edsk\u00e1val na obrysech.<\/p>\n

Nejt\u011b\u017e\u0161\u00ed bylo naj\u00edt vhodn\u00fd prostor. A\u00a0p\u0159esto\u017ee p\u016fvodn\u011b cht\u011bli m\u00edt v\u011bt\u0161\u00ed restauraci um\u00edst\u011bnou v\u00a0centru, sou\u010dasn\u00e9 adresy v\u00a0Chrudimsk\u00e9 ve v\u00fdsledku nelituj\u00ed. \u201eByl to trochu risk otev\u0159\u00edt pr\u00e1v\u011b tady. \u010clov\u011bk sem mus\u00ed c\u00edlen\u011b jet, nen\u00ed to m\u00edsto, kolem kter\u00e9ho by jen tak pro\u0161el. Na druhou stranu v\u00a0tom vid\u00edme velkou v\u00fdhodu\u00a0\u2013 kdo sem p\u0159ijde, tak o\u00a0n\u00e1s v\u00ed a\u00a0chce sem j\u00edt. P\u0159ijde u\u017e pozitivn\u011b nalad\u011bn\u00fd,\u201c shoduj\u00ed se man\u017eel\u00e9.<\/p>\n

Foto: Radek Vebr, Seznam Zpr\u00e1vy<\/p>\n

\u00d3da nakl\u00e1d\u00e1 i\u00a0fermentuje.<\/p>\n

Ve fin\u00e1le jim pr\u00e1v\u011b i\u00a0tento aspekt pom\u00e1h\u00e1 nep\u0159izp\u016fsobovat se vn\u011bj\u0161\u00edm vliv\u016fm a\u00a0j\u00edt si svou vlastn\u00ed cestou. Po sv\u00e9m si p\u0159ej\u00ed \u00d3du v\u00e9st i\u00a0v p\u0159\u00edpad\u011b, \u017ee by si j\u00ed letos v\u0161imli michelin\u0161t\u00ed inspekto\u0159i. Ocen\u011bn\u00ed by jim sice pomohlo p\u0159iv\u00e9st v\u00edce zahrani\u010dn\u00edch host\u016f, necht\u011bj\u00ed se mu ale p\u0159izp\u016fsobovat. <\/p>\n

\u201eMy p\u0159esn\u011b v\u00edme, co a\u00a0jak chceme d\u011blat. Pokud se to vejde do definice jak\u00e9hokoliv jejich ocen\u011bn\u00ed, tak super. Pokud ne, tak mi sp\u00ed\u0161 z\u00e1le\u017e\u00ed na tom, abychom to d\u011blali tak, jak chceme my,\u201c uzav\u00edr\u00e1 Ond\u0159ej Pavlovsk\u00fd.<\/p>\n","protected":false},"excerpt":{"rendered":"Broskev bez ku\u0159ete, Ryb-\u00edz nebo Nejhor\u0161\u00ed koktejl na sv\u011bt\u011b. Takov\u00e9 neot\u0159el\u00e9 n\u00e1zvy najdete v\u00a0menu st\u00e1le je\u0161t\u011b pom\u011brn\u011b nov\u00e9…\n","protected":false},"author":2,"featured_media":191116,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_share_on_mastodon":"0"},"categories":[14],"tags":[79,1521,1958,5899,80],"class_list":["post-191115","post","type-post","status-publish","format-standard","has-post-thumbnail","category-zabava","tag-entertainment","tag-gastronomie","tag-restaurace","tag-sefkuchari","tag-zabava"],"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@cz\/117156006358121269","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/posts\/191115","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/comments?post=191115"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/posts\/191115\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/media\/191116"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/media?parent=191115"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/categories?post=191115"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/tags?post=191115"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}